Go Back
–+ servings
raisin bran muffins on wire rack one cut open to view inside

Old Fashioned Raisin Bran Muffins With Molasses

Amber Bondar
These hearty raisin bran muffins are lightly sweetened with molasses and packed with fiber-rich wheat bran. A one-bowl recipe that bakes up soft, dense, and satisfying—perfect for breakfast, snacks, or freezing ahead. Based on classic Canadian pantry baking with Rogers wheat bran.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American, Canadian
Servings 12
Calories 139 kcal

Equipment

  • Medium Mixing Bowl
  • Teaspoon
  • Mixing Implement
  • Muffin Tin
  • measuring cup

Ingredients
  

  • 1 Cup All Purpose Flour
  • 2 Cups Wheat Bran
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 Lrg Egg
  • 1 Cup Milk
  • ½ Cup Molasses
  • ¾ Cup Sultana Raisins

Instructions
 

  • Preheat your oven to 400°F (200°C) and set the oven rack just above center.
  • In a medium bowl, combine the dry ingredients: all-purpose flour, wheat bran, baking soda, and salt. Stir to distribute evenly.
    1 Cup All Purpose Flour, 2 Cups Wheat Bran, 1 Tsp Baking Soda, 1 Tsp Salt
  • Add the egg, milk, and molasses directly into the bowl. Stir until just combined—do not overmix.
    1 Lrg Egg, 1 Cup Milk, ½ Cup Molasses
  • Fold in the raisins.
    ¾ Cup Sultana Raisins
  • Spoon the batter into a greased or paper-lined 12-cup muffin tin, filling each cup about ¾ full.
  • Bake for 18-25 minutes, or until muffin tops spring back when gently pressed and a toothpick inserted in the center comes out clean.
  • Remove from pan immediately to keep them from drying out more. Let cool on wire rack.

Notes

💡 Amber’s Baking Notes & Tips for Muffin Success

A warm, no-fuss bake like this deserves a few quick pointers to make it shine every time. Whether it's your first batch or your fiftieth, these notes will help your raisin bran muffins turn out soft, flavorful, and freezer-friendly.
  • If your raisins are dry, soak them in warm water for 10 minutes before adding to the batter.
  • Don’t overmix once you add the wet ingredients—just stir until the flour disappears for tender, moist muffins.
  • Scoop evenly for an even bake. A medium cookie scoop or ¼ cup measure keeps your muffins uniform and helps them bake at the same rate.
  • These bake best with the oven rack just above center for even heat and nicely domed muffin tops.
  • Let them cool before storing. Trapped steam leads to gummy muffin tops in the container. Cool fully before sealing them up.
  • Freeze extras in a container or bag for up to 3 months. They reheat well from frozen or thawed.

Nutrition

Calories: 139kcalCarbohydrates: 33gProtein: 3gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 107mgPotassium: 436mgFiber: 5gSugar: 12gVitamin A: 34IUVitamin C: 0.5mgCalcium: 65mgIron: 2mg
Keyword easy snacks, grab and go snacking, muffins
Tried this recipe?Let us know how it was!